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Scampi Provencale

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  Leeks 1 Pound, well washed and sliced
  Butter 2 Tablespoon
  Lemon 1
  Dry cider 2 Tablespoon
  Mushrooms 1⁄2 Cup (8 tbs), washed and sliced
  Canned chopped tomatoes 14 Ounce (1 Can)
  Cornstarch 2 Teaspoon
  Jumbo shrimp 1 Cup (16 tbs), peeled
  Chopped parsley To Taste
  Salt 1 Teaspoon
  Pepper 1 Teaspoon

1 Put the leeks into a 23cm/9 inch pie dish. Do not add any extra water.
2 Cover with plastic wrap, and pierce. Microwave on full power for 6 minutes. Set to one side.
3 To make the sauce: Place the butter in a 900ml/1 1/2 pint (3 3/4 cup) mixing bowl and microwave on full power for 1 minute.
4 Add the juice of half the lemon, the cider, mushrooms and tomatoes, and stir well.
5 Cover with plastic wrap, and pierce. Microwave on full power for 3 minutes.
6 Mix the cornflour (cornstarch) to a smooth paste with 1 tablespoon cold water. Stir into tomato mixture.
7 Add the scampi (shrimp), parsley and salt and pepper to taste. Microwave on full power for 1-2 minutes, until the scampi (shrimp) are heated through and the sauce has thickened.
8 Pour over the prepared leeks, and garnish with lemon slices cut from the remaining half lemon.

Recipe Summary

Main Dish

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